The Best Gluten Free/Dairy Free Banana Bread

This banana bread is easy to make, soft, moist, banana-y, holds together, and relatively healthy for you. It has an amazing flavor and it very easy to modify.
You can also make this a chocolate cake by swapping almond milk for cooled coffee and adding a few tablespoons of cocoa powder.
The batter will seem very runny, but it is not. I promise. Go with it, and be delighted.

Ingredients

cup honey or pure maple syrup (the better the quality, the healthier this will be)

1

cup unsweetened almond or coconut milk, or 1 cup milk of your choice

1/3

cup melted coconut oil

2

cups gluten free flour, plus maybe a little extra. I prefer to grind my own oats and buckwheat, and do about 1.5 cups oats/buckwheat and 1/2 cup almond meal

1

tbsp baking powder

1/2

tsp of psyllium husk flakes (can be found at most Whole Foods or similar)

pinch of sea salt

1/2

tsp cinnamon

1/8-1/4

tsp of nutmeg, cloves and ginger

Directions

1. Preheat oven to 350
2. In a mixing bowl, combine wet ingredients, bananas included, and mash together
3. Add 2 cups flour mixture and other dry ingredients and combine, don't over-mix. Batter will seem very runny, this is ok. If it seems too runny (depending on the size of your bananas) add another 1/4-1/2 cup of flour.
4. Pour batter evenly between two bread pans, or into two muffin tins.
5. Bake bread for 30-45 min, until golden brown on top and toothpick comes out clean. If using muffin tins, bake 15-25 min, until golden brown and toothpick comes out clean.
6. Enjoy with butter, jam, nut butter, or just plain!

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